Yield: 18 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Tomato paste -- (6 ounces) |
| 1 teaspoon | Chili powder |
| 1 teaspoon | Soy sace |
| \N dash | Tobasco sauce |
| \N pinch | Pepper |
| 1 teaspoon | Onion salt |
| ¼ cup | Undrained pickle relish |
| 1 tablespoon | Instant POSTUM drink powder For coloring |
| 1 teaspoon | Dark molasses |
| 1 teaspoon | Dry mustard |
| ¼ cup | Ketchup |
| ½ cup | Water |
| ½ teaspoon | Cumin powder |
| 10½ ounce | Tomato soup |
In saucepan combine all ingredients. Stir over low heat to blend all flavors. Makes enough sauce to cover 18 to 20 tacos. Freeze unused portion in family sized containers. Source: Gloria Pitzer Presents The Secret Restaurant Recipes Cookbook Recipe By :